Low Carb Baking Essentials – Get the Right Tools!

My recommendations for all the best bakeware for your low carb kitchen. Plus a giveaway of a few of my all-time favourite baking items.

A few months ago, a friend texted me to ask if I had a mini-muffin pan she could use for her son’s birthday. I laughed and texted back “Of course! I have every baking pan known to man!”. This isn’t strictly true, of course. I am sure there is some bakeware out there that I don’t own. But I do own a lot of it. As in several-cupboards-and-a-large-shelving-unit-in-my-basement-are-full-of-baking-pans. Because let’s face it, new bakeware is a bit of a cheap thrill. The majority of it is priced under twenty dollars, even the good non-stick stuff. And buying a new pan in a fun new shape makes your old recipes seem exciting again. Yep, it’s the little things in life.

I’ve been asked numerous times for my recommendations on bakeware and other low carb baking essentials, so I thought it was time to formalize it. In reality, none of this stuff is “essential”. You could get by with one cookie sheet, one round cake pan and a 9×13 rectangular pan. But why would you want to? The holidays are coming so if you love baking as much as I love baking, I suggest you send this link to this post to your friends and family. Having lots of fun bakeware can definitely keep you on track in your low carb, gluten-free journey.

I’m also going to give away a few of my of my favourite pans and other baking items to one lucky reader! Ironically, one of my favourite pans is one I once vowed never to own because I couldn’t see the purpose of it. But I will eat crow and tell you that my muffin top pan is one of the most-used pans in my arsenal. Oh yes, indeed!

The Basics:

Round 8-inch or 9-inch cake pans. You need these, preferably 2 of them. They need not be an expensive brand. I can honestly say I don’t even know where mine came from, I’ve had them so long. They are extremely useful and it’s easy to get low carb cakes out of them if you cut parchment circles for the bottom and grease them well.

9 by 13 inch rectangular pan. You need this too, for brownies, bars and rectangular cakes. Again, mine is so old, I don’t even know what brand it is or where I got it.

8 x 8 inch square pan. Some brownie and bar recipes call for a square pan (many of mine do). These are also great for cakes.

Loaf pan. It’s kinda hard to bake low carb bread if you don’t have a loaf pan. They come in slightly different sizes. I have an 8 x 5 inch pan from Wilton. I also have a slightly larger 9 x 5 pan (brand unknown). They seem to bake equally well and I haven’t even really had to adjust the baking times.

Standard muffin pan. The ones by Wilton are good non-stick pans, but I still line them with liners most of the time, for easy removal and easy serving. Plus I have a thing for pretty cupcake papers! Mini muffin pans are also great…because everyone loves a miniature muffin or cupcake. I also use mine for baking mini tartlets.

Cookie sheets. I have a number of cookie sheets, some with the higher sides (also referred to as jelly-roll pans). But I am partial to my larger, insulated baking sheet. It keeps things from burning on the bottom, they bake more evenly and I find the larger size more useful when baking things that are rolled out, like crackers.

Springform pan. Cheesecake is the ultimate low carb treat. You need a springform pan so you can make a nice big one and release it easily. I love my Kaiser pan because the bottom has a deep groove that the sides sit into. It rarely leaks any oil from the bottom, as some other springform pans do.

Specialty Pans:

Muffin top pan. I used to see these at the store and giggle a little, thinking it was a little silly to own a pan just to bake the tops of muffins. Oh how I need to eat my words (and my muffin tops). I received one in a package from Wilton a few years ago and I use it all the time now. Muffin tops are really the perfect portion size, especially for little kids. We love to make muffin tops out of my Almond Butter Cake and spread them with nut butter for breakfast. I also love to make muffin tops from my Chocolate Bundt Cake recipe. It makes 18 to 20 muffin tops and I freeze most of them for quick breakfasts during the week.

Donut pan. Let’s face it, there is no donut shop in the world that sells low carb donuts. So it’s up to us to make our own! I love my donut pan and I definitely recommend the Wilton one. I had a cheaper one and it lost all of its non-stickability very quickly.

Bundt pan. Cakes made in a bundt pan just look more…elegant. I have several bundt pans, one from William Sonoma that cost more than it should and has funky sharp high peaks. But I recently bought this traditional shaped Cuisinart one and I love it too. The more rounded shape means it’s easier to grease and the glaze settles more evenly.

Mini Bundt pan I do love my Wilton mini bundt pan too. Unlike some mini bundt pans, the center part of each cavity comes all the way to the top. Which gives your mini bundt a hole all the way through the middle…perfect for filling with delicious things like lemon curd!

Mini cheesecake pan. This little mini-cheesecake pan from Norpro is perfect for making tiny two-bite cheesecakes. It’s incredibly non-stick. Just make sure you put a pan under it while baking, because the little removable bottoms let oil drip through in your oven!

Parchment Paper. Parchment paper is a low carb baker’s best friend so you should always have some on hand. Low carb, gluten-free baked goods don’t hold together as easily as conventional treats, so parchment allows for quick release from cake pans. It also allows you to roll out low carb cookie and pastry dough without having it stick to your roller!

Parchment paper liners. I also love using the parchment paper muffin liners. Unlike regular muffin papers, these are non-stick and your muffins practically fall right out of them. No more peeling the paper off and losing half your muffin or cupcake!

Offset Spatulas. Offset spatulas come in many sizes, but I find this little guy from Ateco the most useful. I use it to spread the tops of my batter in pans, to spread frosting and to get under rolled-out cookies or pastry to gently lift it from the parchment.

Silicone baking mats. These mats are as useful as parchment paper when baking low carb cookies and I use mine often. I only have one…I really need a few more!

That’s it! This is the bakeware that I have and love and that I would highly recommend to other people. I have a few other specialty pans like an ice-cream sandwich pan and a square individual brownie pan, and even a star-shaped whoopie pie pan. Most of these have been given to me and I don’t use them with any sort of frequency. But they are rather fun!

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program.
I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.
I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Reader Interactions

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I typically stick with metal. I do have some glass and ceramic bakeware and it’s good stuff, bakes up quite well. But a good non-stick metal coating really helps when dealing with low carb and gluten-free, so I mostly use that.

My favorite baking pan is the jelly roll/cookie sheet pan. Not only does it adapt to so many recipes, but it also doubles as my kitchen ‘mule’. I use it to move multiple things at once from one place to another (think canning jars to the pantry shelves, condiments to the picnic table, etc). My cookie sheets get a real workout!

Oh, and I also use them to freeze things flat, i.e., fresh sliced peaches and bagged shredded zucchini. They also work great to catch the mess when I’m decorating cookies, candies and pouring liquid into containers. Great in the oven to catch spills, too. Just can’t live without my cookie sheets!

LOVE my 10×15 heavy metal jellyroll pan, bought back in the 1970’s–one of my first baking purchases. Not non-stick, which I prefer. Great for jellrolls, of course, as well as cookies and even beef jerky!

I’m with you on having an obscene amount of baking pans. I think my fave ‘uncommon’ pans are the Baker’s Secret Square springform pan (Frequently used to make your magic cookie bars!!) and my individual cheesecake pan (makes 6 small, not mini cheesecakes). I also have about 50 different silicone muffin cups and 24 mini muffin cups (in addition to actual silicone mini muffin pans). I find some dark non-stick pans over brown my almond flour baking and I don’t like that, so I’ve got almost as many silicone pans and forms as I do non-stick/metal.

I am such a sucker for bakeware! I never thought of the usefulness of the muffin top pan before. Might have to get one of those! And I didn’t know about the parchment muffin liners. I will definitely have to get some of those!

I have two favorites. One is an ancient round cake pan with a built-in turning arm that scrapes the bottom and sides to loosen the cake so it pops out perfectly. I love it so much I’ve scavenged Goodwills and garage sales to find more. I’m up to 3 now, perfect for our classic 3-layer birthday carrot cake. I also have a combo springform/bundt pan by a German company which I love. The gooey top of a cake is always tastier than the floury bottom, and with the bundt with removable sides I can serve our favorite pumpkin cranberry coffee cake right-side-up instead of flipping it over. Now I just need you to convert them to low-carb.

Too bad that Amazon.com and Amazon.ca can not co-ordinate to allow Canadians to enter the contests too…I would love to be part of the fun! I just ordered a 5 pound bag of almond flour from .ca so I can make your pumpkin spice cake for tomorrow’s dessert. Even though my children are long past the trick or treat stage, I know they are going to love THIS treat!

I know I’m still bitter Honeyville took so long to come to Canada, so I am a little biased. JK Gourmet sells it cheaper than Honeyville, and theirs is also a very fine grind. It’s where I prefer to buy mine. They also offer small discounts for purchases at the 20lb level and up. (Did I buy the 25lbs? Of course I did). I’m pretty fussy, and the JK Gourmet flour is fine enough for cake baking- my relatives had no idea it was a cake made from almond flour, not wheat flour. And they had thirds…

I have tried so many of your recipes …first one was last fall the maplepumpking mini cheesecake…I used my silicone cupcakes and they worked wonderful… I would love to try something in the donut pan!!!
Smiles, Ruth

I’ve been wanting to buy a donut pan for a long time, and I’ve never tried parchment muffin liners, but I sure do love regular parchment paper. I use it all the time, not just for baked goods, but for things like baked chicken breasts and roasted vegetables. Nothing sticks!

My favorite baking pan is a beautiful molded loaf pan with an autumn pumpkin motif. It was a gift from a family friend. It’s not the easiest to grease but it works beautifully. Most recently used it for Carolyn’s pumpkin-coconut loaf. When I had to cut out sugar and try to go low-carb, I thought I’d never get to use it again! I’m happy to have it back in rotation. Thanks for hosting a generous giveaway!

My favorite pan would have to be, I suppose, one that I use most frequently. I have two cookie sheets (jelly-roll pans) that I bought from a supplier at our school kitchen. They’re not really anything special, just perfect sizes and lightweight. As for the muffin top pans… I’d have to admit still being in the mindset that you had previously found yourself. I mean, your muffin top still has a bottom, after all – ha ha.

I hate to admit it but I’m not much of a cook HOWEVER it’s never too late and I’m a low carber (I know that is not a real word) so I’m VERY interested in low carb recipes as well as the essentials for making them. Wonderful blog, awesome giveaway!

I don’t really have a favorite baking pan… I’m really rather new to the whole baking thing. I’m a recent college grad and simply haven’t tried my hand with much baking prior (unless you count the box mixes…). I’m excited to see what I can make from scratch!

I had to laugh because I too have a “need” for so many pans!! I often find great pans at my local Goodwill for just a couple of bucks – I wait and only buy the good stuff. I love your site and your recipes – thank you sooooooo much!!

I do most all my baking in a countertop convection oven, so my pans are modified down. I have a six mini loaf silicone “pan” Well, I had a six loaf, I cut it down to two three loaf pans so I could use it in my oven. My actual favorite is a 9″ square silicone I can use for cakes or for chickens. I put it on one of the oven’s cooking sheets for stability. I watch for sales and pick up new pans…kind of an obsession

I personally use a lot of silicone bakeware these days. I have trouble with the muffin pan though. Once I get all of the cups filled, it’s very difficult trying to get the pan into the oven because the filled pan has nothing to support it in the middle. Needless to say, I could definitely use some new kitchen items :0)

Okay, get you on the shipping costs thing, but perhaps next time, you’ll consider offering us Canucks an opportunity to win some goodies. I, for one, would be willing to pay for the shipping costs if it meant I didn’t have the chore of having to go buy this stuff! 🙂

It’s always fun to get a new pan, I agree ! I’m thinking the donut pan would be fun. I like your ideas for the muffin top pan and think I need a second one, do all my baking in one batch! The freezer is my friend.

I didn’t know my beloved parchment paper came in liners!!! Thank you….can’t wait to get some of those. What a fabulous giveaway – thank you so much for the opportunity. You included in it all the goodies I decided I MUST have as you described them. : )

I think I will be asking for a donut pan for Christmas 🙂 I have resisted so far, because i have several specialty pans I don’t use that often…but man. Donuts. My favorite baking pan right now is a square muffin pan I have. I use it all the time, because it’s my biggest muffin pan (makes the most, not bigger in muffin size) I have, and people go CUH-RAZY for it. The idea of a square muffin/cupcake seems to make people even happier than the muffin/cupcake itself. LOL.

So far for my favorite baking pan I guess it would be my loaf pan because I love bread loaf shaped things, ha! However, I think my favorite would become a mini muffin pan or mini cheesecake pan (s) if I had them 🙂

I love to bake too, my favorite pan is my springform pan, since going low carb, I use it and muffin pans every week. Would like to try the mini bundt pan, since there’s only two of us, a whole bundt cake is usually too much.

I have 2 of the cheaper donut pans and after 6 months they are for sure losing their non-stick ability…which ticks me off! 🙂 I have a good spring form and most basic pans. I’d love some better bakeware.

I have wanted a muffin top pan and a donut pan for ages! They have been “saved for later” in my Amazon cart for so long. I just haven’t gotten around to buying them yet. I do have mini-cheesecake pans that I love, and use a bunch.

I am having difficulty getting the giveaway entry to load. I’ve tried both on my laptop and my tablet, and it won’t seem to load. Any suggestions? I would love the muffin top pan! I have debated buying it too many times!! 😉

I have some USA made baking pans I bought with ridges and nothing EVER sticks to them – and they’re not teflon or your typical non-stick surface. I would love to have some mini muffin pans and doughnut pans (which I didn’t know existed until I read this blog). Since eating this way, I’ve learned how important parchment paper is, and would love to get the silicone sheet. I learn so much from your blog! Thank you!

Hands down, my favorite pan is always the muffin pan. I love other fun baking pans though. I’ve always felt I needed a donut pan in my life, not sure why. Mini loaf pans are also fun, but the muffin pan is such a classic. I could use a new one since mine is pretty rusty, so thanks for a chance to win this awesome giveaway!!:)

Muffin top pans! So THAT’S what those are, I’ve been seeing them and wondering what the heck to do with them, thank you for clearing that up for me 😀 yes, I’m baking challenged hehehe. Looking forward to making more almond meal recipes <3

What a lovely thing for you to do for us!! You have just posted the Christmas list I need to get for my step-daughter and my future DIL – they both love to bake. Awesome giveaway – thank you so much!!!

Sorry, my computer has taken over and entered a blank entry….I think :-%
My favorite is any Pampered Chef Stoneware but it’s a toss up as to which one gets used the most. Probably the most versatile would be my 9×15 that used to be called a jelly roll pan.
Thanks for all the great recipes and useful information! You’re the greatest!!!!!

I’m an old fashion girl, I love my cast iron skillets. I use a 10″ to bake krupsula or dutch baby in. I’d made it with almond flour would like to try coconut flour. We top it will blueberries & sliced banana..yummy! Karen Anthony

I love my stoneware. I have a pizza stone but really love my larger stone bowl that is the closest thing I have to a Dutch oven and use it for stews and other one pot meals and cook them on low for long periods of time in the oven.

My Mom gave me a gift set of four Wilton mini loaf pans and they work great with Carolyn’s wonderful cranberry lime bread. They are heavier than most and the loaves just tumble out and clean up is a breeze.

I have to pick one as a favorite? Oh my – I guess I’ll go w/my bundt pan. Got it at a garage sale some 28 years ago and use it all the time! I’m a kitchen ware junkie though and am never finished adding to my stash 🙂

Favorite pan is probably my 9″ cake pan. I line the bottom with parchment and use it for cheesecakes instead of my springform pan so I don’t have to worry about leakage when baking in a water bath. Cheesecake comes out so much better with the water bath!

My favorite would have to be my mini muffin pans. I make everything in them from actual mini muffins, to mini cupcakes, to mini pies (so everyone can truly try every kind of pie without blowing their diets if I decide to make 5 different kinds!), to mini meatloaves.

I don’t collect shoes or jewelry or clothes or knickknacks, but I love my kitchen stuff! Having been diagnosed with Type 2 diabetes in the last year and a half I’ve had to rethink what and how I cook. I love your site. I always “share” with all my diabetic friends. If I’m lucky enough to win, I would be proud to add to my kitchen “essentials”. LOL. Thanks

My favorite bakeware would be the jelly roll style baking sheets I bought from the school’s kitchen back when my mom was a “lunch lady.” They are in constant use and have stood the test of time. For fun I have some silicon snowflake shaped muffin pans.

Hi I just found your website while hunting for gluten free recipes for scones. They gluten free is new too me. As for pans I love my mini muffin pans. I even use them with liners to make mini cheesecakes

Ha! About the muffin pan. I bought the very first one I saw many years ago. I have always loved the top of the muffin the most. 🙂 It also stores very easy along with my cookie sheets. I am enjoying your blog!!

I got a 9×13 silicone baking dish for Christmas this year and I use it every single day. The higher sides make it easy to toss veggies in the middle of the roasting process. Baked bacon never spills its grease. Cakes and casseroles pop out with ease. I hope to switch over to all silicone bakeware little by little

I really like the advice about having parchment paper when you are baking. Having something like this would really help you roll out cookie dough, as you say. My husband and I need some new bakery supplies for our recently remodeled kitchen, so maybe we’ll have to get some parchment paper as well.

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